Bake light, fluffy raspberry and white chocolate muffins with this quick and easy vegan recipe.
Ingredients and Method
Ingredients
Dry mix:
150g self raising flour
35g of dairy-free white chocolate (grated)
75g ground almonds
2 tsp baking powder
120g caster sugar
Wet mix:
1 tsp vanilla extract
200ml almond milk
75ml vegetable oil
1 tsp apple cider vinegar
Ingredients for the compote:
120g of fresh / whole raspberries
70g of caster sugar
Toppings:
220ml The Coconut Collab Double Cream
50g icing sugar
150g vegan cream cheese
1 tsp vanilla extract
Method
To make the cupcakes, preheat the oven to 180C and line a muffin tray with 12 cases.
Next, mix all the dry ingredients in a large bowl.
Mix the almond milk, vanilla, vegetable oil and cider vinegar in a jug then pour into the dry mix. Stir until smooth.
Divide the mixture equally between the 12 muffin cases and bake for 18- 20 minutes. Use a skewer to test the middle of the cupcakes to see if they come out clean.
Leave to cool then cut small holes in the centre of the cupcakes. You can use a small sharp knife to hollow out the centres.
To make the filling, pop the raspberries into a saucepan and add the sugar. Heat until the sugar melts and the mix goes thick. Remove from the heat, pop in a bowl and allow to cool.
To make the topping, add the ingredients to a large bowl and whisk until thick. Place in the fridge for 15 minutes.
Add the topping to a piping bag fitted with an open star tip nozzle. Pipe a swirl of the topping onto the top of each cupcake.
Top with fresh raspberries and grated white chocolate and store in the fridge.
